Rum Cake With Toasted Pecans
An exceptionally moist rum cake that develops more flavor over time, featuring a rich rum glaze.
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Instructions
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Preheat oven to 325 F and prepare a 12-cup bundt pan by spraying with baking spray or greasing and flouring.
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Sprinkle 1 cup toasted, chopped pecans or walnuts into the prepared pan.
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In a large bowl, combine 1 box yellow cake mix, 1 package instant vanilla pudding mix, 4 eggs, 1/2 cup cold milk, 1/2 cup vegetable oil, and 1/2 cup dark rum; beat on high for 2 minutes.
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Pour batter into the prepared pan and tap to spread evenly and release air bubbles.
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Bake for 45-55 minutes, until a toothpick inserted into the cake comes out with moist crumbs.
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Cool cake in the pan for 30 minutes, then invert onto a serving plate and prick the top with a fork.
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For the glaze, melt 1/2 cup unsalted butter in a medium saucepan.
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Stir in 1/4 cup water and 1 cup sugar, then bring to a low boil, stirring constantly for 5 minutes.
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Remove from heat and stir in 1/2 cup dark rum.
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Drizzle the glaze over the cake, brushing any excess from the plate onto the cake if desired.